1. Cut the beef olives in half widthways and flatten each slightly with a rolling pin between some plastic film. Spread a thin layer of mustard over one side of each beef olive.2. Prick the sausages with a fork and wrap a beef olive around each one. Secure with a cocktail stick.3. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. Add the onion and cook for 8-10 minutes until golden brown, stirring often.4. Sprinkle the sauce mix over the onion and stir in 570ml/1 pintwater. Stir in the stock. Bring to the boil, return the beef olives to the pan and simmer, uncovered, for 20 minutes. Season to taste and serve with creamy mash.